Efecto de los sustratos en la producción de la biomasa de los granos de kéfir y la actividad antioxidante
ABSTRACT Kefir is a fermented milk with proven bioactivities and popularity worldwide. However, kefir grains biomass (KGB) limits its production. The effect of different substrates on the KGB increase and antioxidant activity (AC) was investigated. Kefir grains were inoculated (6 % w/v) into nonfat...
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| 主要な著者: | , , , , |
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| フォーマット: | Online |
| 言語: | eng |
| 出版事項: |
Universidad de Sonora
2022
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| オンライン･アクセス: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1614 |
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| 要約: | ABSTRACT
Kefir is a fermented milk with proven bioactivities and popularity worldwide. However, kefir grains biomass (KGB) limits its production. The effect of different substrates on the KGB increase and antioxidant activity (AC) was investigated. Kefir grains were inoculated (6 % w/v) into nonfat goat milk (GMK), nonfat goat milk with brown sugar (GMBSK), cow (1 % fat) milk (CMK), and cow milk brown sugar (CMBSK). The substrates were fermented at 25 ± 3 °C and stopped at 4.7 pH, approximately. Samples were taken at 0, 4 and 8 h incubation time. KGB increase kinetics, productivity, growth rate parameters, physicochemical composition changes, and antioxidant activity were evaluated. Goat milk substrates kefirs had the highest AC values. GMBSK and GMK had 44.8 ± 1.4 % and 37.6 ± 3.6 % AC, respectively. GMK and GMBSK had the highest biomass increments, 147 ± 23 % and 136 ± 7 %, respectively. Also, GMK had the highest (p < 0.01) kefir grains biomass productivity, 2.49 ± 0.24 g/L.h. Goat milk substrate has the potential to increase kefir grains biomass and to improve the bioactivity of kefir beverages.
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